• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.68-72
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• 1977

Seed separation out of fresh red pepper by impact methods was effective but impossible to separate over 45% of seed. For the increase of seed separation, dehydration effect was studied with the slices of pepper. Heat deformation during the course of drying at hot air of 0. 61m/sec velocity at temperature of $65^{\circ}C$, increased the separation up to 93% with a halfcut pepper. Seed separation was remarkably different upon the location of cut, but it was completed prio tothe completion of drying in every cutting orientations. From these results a simultaneous seed separation and drying operation techniques is successfully developed.

• Korean Journal of Medicinal Crop Science
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• v.5 no.3
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• pp.211-216
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• 1997

Peony is commonly used as roots that peeled and dried. But intact root contains higher medicinal constituents than peeled root (machine peeling). The yield of roots was also higher in intact roots. Use of intact root saved the labor time for peeling and 15% of root from yield loss by peeling. Paeoniflorin content was different with each zones of root. The content of Paeoniflorin was 5.11% in epidermis and 3.28% in cortex. When peeled peony roots were dried at hot air after briquet fire drying, root color was good for commercialization. But color of intact root was good at hot air drying without briquet fire drying. The required time for drying was longer in drying of intact roots than peeled roots drying.

• The Hankook-Saengyark Bo
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• no.247
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• pp.5-5
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• 2001

고품질 작약 가공기술 연구(10분 기계박피후 절단 열풍건조, 약효성분 높아) - 자생 둥글레 분재용 개발 - 작약재배때 이랑 30cm로 높여 생육양호하고 경제성도 뛰어나 - $\ulcorner$귀하의 건강 금산 인삼 약초차가 지켜드립니다$\lrcorner$ - 현대화 재배시설 이용 고품질 인삼생력재배

• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.305-314
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• 2017

The purpose of this study was to develop the high efficiency of ginseng by using microwave low temperature vacuum drying technology. In red ginseng manufacturing processes, the study results compared the hot-air drying red ginseng dried during 24hours in $60-70^{\circ}C$ and redried during 72hours in $40^{\circ}C$ after the steaming ginseng with the red ginseng dried in microwave low temperature vacuum dryer on condition that 900 watt, 2.45 MHz, 50 mmHg during 5 hours and redried during 2 hours on 750 mmHg after the steaming ginseng about observation of tissue, sensory evaluation and a change of ginsenoside and crude saponin content. As a result, the red ginseng in microwave low temperature vacuum was had high brightness, the surface turned into porosity tissue and added more flavor, decreased bitterness highly on the contrary increased sweetness at the same time that elevated the comprehensive preference. Moreover, In a short time, the content of ginsenosides $Rg_1$ and $Rb_1$ increased about sixfold, eightfold in one time zone but there were no wide difference in content of $Rg_3$ as compared to the hot-air drying red ginseng. Finally, content of crude saponin was increased widely at 10-20 minutes and stayed high crude saponin content consistently. Therefore, this result indicated that the red ginseng in microwave low temperature vacuum increased extraction yields of the ginsenosides and crude saponin through a change of porosity tissue and improved flavor and texture compare with the general hot air dried red ginseng in a short time. According to these results, that provided that could increase the preference about red ginseng.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.764-768
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• 1993

This study was developed a computer-controlled automatic drying system. In order to control automatically the temperature, relative humidity weight of the sample, drying system with computer and connecting parts such as microcomputer, PC-Lab card, Op. Amp., and relay system were developed for controlling the heater, fan, humidifier and dehumidifier. Using this system, drying characteristic mechanism of ginseng were investigated. The increase of drying temperature decreased Hunter L value and increased a and b value. The hardness and shrinkage rate of white ginseng had a increasing tendency with the increase of drying temperature. Crude saponin content was not affected by drying temperature and relative humidity.

• Journal of the Korea Organic Resources Recycling Association
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• v.31 no.4
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• pp.5-11
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• 2023

This study was conducted to improve energy efficiency and problems such as clumping and fouling in the glue zone that occur in the moisture content range of 40 to 60% when sewage dehydration residue is directly fed into the dryer. The temperature of the hot air is low at 270~300℃, and the paddle-type flotation method and dehydrated residue are applied to the circulated heat storage media to increase the contact area with the hot air, thereby reducing energy recovery and gas emissions. The water content of the dried residue is 2.7. ~7 .5%, the heat of evaporation of moisture was 608.0~690.6 kcal/kg·H₂O, which confirmed an energy saving effect of about 8.8% compared to the heat of evaporation of moisture of 714.5 kcal/kg·H₂O when no heat storage media was used.

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2005.10a
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• pp.97-106
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• 2005

현재 우리나라에서만 연간 약 26만들이 발생되고 있는 농업용 폐비닐은 재생원료로 재활용되어지면 국내외에서 그 용도가 매우 많으나 멀칭용으로 사용되었던 폐비닐은 그 오염도가 워낙 심하여 쉽게 재활용할 수 없는 처지이다. 즉 공급과 수요는 많으나 재생기술의 한계가 병목으로 작용하고 있는 현실이다. 따라서 간단하고 경제적인 방법으로 재활용할 수 있는 습식 및 건식 재생기술의 개발이 계속되어 요구되어 왔다. 강제 세척, 회전분리, 열풍 건조 및 압착성형을 이용한 새로운 간이습식공정을 통하여 멀칭용 농업용 폐비닐을 순도 95% 이상의 탄화 및 열화가 적은 압착 펠렛을 경제적으로 제조할 수 있었다. 이들의 재생 수지는 인장강도 $168.6{\pm}3.9kgf/cm^2$, 파단신을 315.8%, 인장탄성을 $2,551.8{\pm}50.1kgf/cm^2$, 굴곡강도와 굴곡탄성을 $166.7{\pm}7.4kgf/cm^2,\;5,716.2{\pm}242.2kgf/cm^2$ 그리고 충격강도는 $49.2kgf\;cm/cm$을 각각 보여 연질수지로써 기능하기 위한 충분한 성능을 보유하고 있음을 알 수 있었다. 또한 이들의 응용분야 확대를 위하여 fly ash 및 탄산칼슘을 배합하여 이들의 물성변화를 살폈다.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.494-499
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• 2007

The quality and functional properties of red ginseng in relation to steaming and drying conditions were evaluated. Fresh ginseng (5-year roots), cultivated in the Punggi region, were steamed for 2.5, 3.5, or 4.5 hr, and then dried by hot-air (60-$65^{\circ}C$/24 hr and $40^{\circ}C$,/3-4d) freezing ($-80^{\circ}C$/56 hr), and infrared (900 W/$62^{\circ}C$/68 hr). Hunter#s yellowness (b-value) and browning indexes (420 nm) of the samples were higher in the rootlets than in the main roots. Furthermore, these same index values were found to be high in the order of 3.5, 4.5, and 2.5 hr and infrared, hot-air, and freezing for steaming and subsequent drying, respectively. Analysis of soluble solids, total phenolics, total flavonoids, acidic polysaccharides, and electron donating abilities of the steamed and dried samples showed that 3.5hr of steaming with infrared drying was optimal. However, crude saponin contents were not influenced by steaming and drying conditions. The contents of $ginsenoside-Rg_l$, -Re, -Rf and $-Rb_2$, which were the major components in the samples, were reduced with steaming time, while the amounts of $-Rg_3$ and $-Rh_2$ increased, reaching the highest levels at 3.5 and 4.5 hr in the main roots and rootlets, respectively. The contents of $-Rg_3$ and $-Rh_2$ were similar in both the freeze-dried and hot-air dried samples.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.979-984
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• 2000

To improve the quality of dehydrated onion, antibrowning agents were screened. Effects of antibrowning agents on the degree of browning and the quality characteristics in dried onions were investigated. Sliced onions were dehydrated in an air drier at $70^{\circ}C$ within 3 percent moisture. Among various antibrowning agents, cyclodextrin and corn starch treatments were selected. Dipping in 4%(w/v) corn starch suspension proved more effective in preventing browning than other treatments. The change of color and the degree of browning showed a correlation. Dried onions treated with antibrowning agents prevented browning at around $24{\sim}32%$ compared to control. The contents of reducing sugar and vitamin C in treated onions had minimally changes.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.18 no.1
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• pp.7-16
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• 2006

Both the computational and experimental analysis have been conducted in this study to develop the high efficiency agriculture products dryer by the uniform thermal flow distribution in the drying room. It has been developed based on the results of the computation and experiment in the conventional dryer to improve the thermal flow distribution in drying room. The developed dryer can be prevented the local concentration of the heated wind and achieved the uniform flow distribution using the installation of vertical branch ducts, ribs, guide vanes and porous plates. As a result, the developed dryer reduced the fuel consumption up to $15\%$ and the electricity consumption up to $31.5\%$ compared with the conventional dryer.